Cracker Barrel Old Country Store, Inc. develops and operates the Cracker Barrel Old Country Store restaurant and retail concept in the United States. Its restaurants provide breakfast, lunch, and dinner. The companys gift shops offer various decorative and functional items, such as rocking chairs, holiday and seasonal gifts, apparel, toys, music CDs, cookware, old-fashioned-looking ceramics, figurines, a book-on-audio sale-and-exchange program, and various other gift items, as well as candies, preserves, pies, cornbread mixes, coffee, syrups, pancake mixes, and other food items. As of September 18, 2012, it operated 620 stores in 42 states. The company was founded in 1969 and is headquartered in Lebanon, Tennessee.

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Cracker Barrel Baked Apple Dumplin

1 (17 1/2 ounce) package frozen puff pastry, thawed

1 cup white sugar

3/8 cup dry breadcrumbs

3 tablespoons ground cinnamon

1 pinch ground nutmeg

1 egg, beaten

4 granny smith apples, peeled, cored and halved

1 cup confectioners' sugar

1 teaspoon vanilla extract

3 tablespoons milk

Pecan Streusel:

2/3 cup chopped toasted pecans

2/3 cup packed brown sugar

2/3 cup all-purpose flour

5 tablespoons melted butter

Preheat oven to 425°F. Lightly grease a baking sheet.

Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.

3In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg.

4Brush a pastry square with beaten egg.

5Place 1 tablespoon bread crumb mixture in center.

6Place one apple half, core side down, over bread crumbs.

7Top with another tablespoon of mixture.

8Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.

14PECAN STREUSEL: In a small bowl, combine 2/3 cup chopped toasted pecans, 2/3 cup packed brown sugar, 2/3 cup all-purpose flour and 5 tablespoons melted butter. Mix with a fork until mixture resembles moist crumbs. Use as directed in recipe. Make more or less as desired.

15To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.